Kimchi (or Kim Chi) is a fragrant and spicy form of fermented vegetables; it is most popular in Korea, although it is somewhat popular in other Asian countries. There have been some suggestions that Kim Chi may help with SARS or Avian Flu, although this has not been thoroughly investigated.

Because Kimchi is fermented, it is a rich source of bacterial protein and polysaccharides; these have been shown to modulate the immune system. Kimchi is also loaded with hot pepper and other spices, which can influence cytokines and other immune factors.

The Bacteria in Kimchi

Kimchi is made in a variety of ways, and different Kimchis have different bacteria. Some of the most common bacteria bacteria include:

• Lactobacillus sakei
• Leuconostoc gasicomitatum
• Leuconostoc gelidum
• Weissella koreensis

See Probiotics

Effects of Capsaicin (Hot Pepper)

The chemical that makes hot peppers hot can reduce inflammatory cytokines, although it appears to do so by blocking NF-Kappa, not by blocking the MAPK p38? pathway that the H5N1 avian flu virus stimulates.


The BBC wrote this article on Kimchi and H5N1 (cache). Although there is a possibility that Kimchi may help with H5N1 avian flu virus or other diseases, the 'research' that has boosted the popularity of Kimchi in Korea appears to be very preliminary.


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